Big Red Soup Recipes

BIG RED SOUP

Big Red Soup image

We're Nebraska Cornhusker football fans, and on the days when the "Big Red" team is playing, I make up a big pot of this soup. The whole family gathers around the television set to eat it while watching the game! I like to prepare dishes that have a Mexican flavor-and there's just a hint of that in this deliciously satisfying soup. -Shelly Korell, Bayard, Nebraska

Provided by Taste of Home

Categories Lunch

Time 8h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3/4 cup chopped onion
2 cloves garlic, minced
2 cans (14-1/2 ounces each) diced tomatoes in sauce
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup water
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 teaspoons Worcestershire sauce
1/3 cup picante sauce
8 corn tortillas, cut into quarters
1 cup shredded cheddar cheese

Steps:

In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker; add the remaining ingredients except for tortillas and cheese. Cover and cook on low for 8-10 hours or until meat is tender. , To serve, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with cheese.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 989mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

BIG BATCH RED LENTIL SOUP

Big Batch Red Lentil Soup image

This should really be called Healthy Healthy Soup, but it's so good, no one would believe it! The soup freezes extremely well and makes about 20 cups or so - enough, as the magazine said for "3 meals for a family of 4". NOT for our family - it's only enough for about 2 meals. We LOVE it! I found this in some now forgotten magazine long ago and have changed it (added carrots, omitted the green pepper, added different colored peppers, took out the cilantro, which I HATE, and substituted parsley) quite a bit. The original also called for half brown and half red lentils. All red makes a much better tasting soup and it's prettier, I think; no muddy color. If you use vegetable stock, it's vegetarian. Omit the Zesty Lime Cream dollop and it's vegan. Hope you all enjoy it too!!! P. S. - Cut your prep time by using a food processor to chop all the veggies. Add the herbs as well so they blend in.

Provided by annbb

Categories Lentil

Time 1h10m

Yield 20-22 cups

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
3 medium onions, chopped
3 sweet red peppers (can use yellow or orange peppers as well)
2 jalapeno peppers, chopped
6 carrots, peeled & chopped
3 garlic cloves, chopped
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 teaspoon cumin
1 1/2 teaspoons ground coriander (IMPORTANT FLAVOR)
4 cups red lentils, rinsed & picked over to remove any debris
12 cups homemade chicken stock (or 2 large cans, 2 pints 14 oz. each, chicken broth) or 12 cups homemade vegetable stock (or 2 large cans, 2 pints 14 oz. each, chicken broth)
1 (35 1/4 ounce) can plum tomatoes, chopped (very lightly cuisinarted)
2 cups water
1 1/4 teaspoons salt
cayenne pepper (I like it with a good kick)
3/4 cup coarsely chopped fresh parsley (or cilantro)
1/3 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon lime zest

Steps:

Warm oil in a very big pot over medium heat. Add onion & cook 3 minutes. Add sweet peppers, hot peppers, carrots, garlic, oregano, cumin & coriander, (which I cuisinart all together), and cook 10 minute or until veggies are soft, stirring often.
Add lentils, broth, tomatoes with their liquid and the water. Bring to a boil. Reduce heat and simmer 20 to 30 minutes, or until the lentils are tender, stirring occasionally. Stir in the salt and cayenne.
Remove about 1/2 of the soup and CAREFULLY puree in batches in a food processor or blender (blender works better) by pulsing off and on. (WATCH IT! VERY HOT!)
Stir puree back into soup in the pot. Taste and correct seasonings if necessary. Stir in the fresh parsley.
For the Zesty Lime Cream: Combine the sour cream, lime juice and zest in a small bowl. Stir well.
Serve soup with a dollop of the Zesty Lime Cream floating on top.

Nutrition Facts : Calories 236.4, Fat 5.5, SaturatedFat 1.4, Cholesterol 3.2, Sodium 1110.9, Carbohydrate 31.1, Fiber 6.1, Sugar 4.2, Protein 17.5

More about "big red soup recipes"

BIG RED SOUP RECIPE - MASTERCOOK

2017-09-30 2 pounds beef stew meat, cut into 1-inch cubes; 2 tablespoons canola oil; 3/4 cup chopped onion; 2 cloves garlic, minced; 2 cans (14-1/2 ounces each) diced tomatoes in sauce
From mastercook.com

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